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CHRISTCHURCH MAIL, JUNE 19, 2014 23 Baked apple delight G By SARAH TURPITT rowing in up in rural New Zealand, it comes as no surprise that I am a fan of country-style cooking – rustic, simple dishes that nourish and satisfy a hearty appetite. I love steaming bowls of soup, rich stews and casseroles, baked puddings, and homemade cakes and biscuits. And living in the wops meant no nipping down to the supermarket, so we stored plenty of staples and lived off the land. At school, there was not a packet of chips in sight in our lunchboxes, and getting together usually involved bringing along a dish to share. So, often – on a chilly week- end – I will find myself enjoying a trip down memory lane, cooking dishes from my own past and sharing them with another generation. Apples are the fruit of choice at the moment – I just love baking with them. And while my pudding reper- toire ranges from apple pie, crumble and shortcake, there is nothing like a tarte tatin straight out of the oven to have you dreaming of Normandy, with its sleepy cows grazing in overgrown apple orchards and the scars of war barely below the surface at every turn. The French certainly know a thing or two about creating a classic – they have been doing it for hundreds of years. This dish perfectly captures the essence of French country cookery. Tarte tatin It has been around 15 years since I lastmade a tarte tatin, to be honest, and I had forgotten how delicious it is. The sour apples are rendered in sticky caramel and baked into a crisp pastry lid, before being inverted onto a plate for service. It is perfect served with classic vanilla mascarpone or French vanilla icecream. Serves 6-8. ❚ 5 granny smith apples ❚ 2 ⁄3 cup sugar ❚ 1 tsp vanilla paste ❚ 2 Tbsp water ❚ 30g butter, cubed ❚ 250g puff pastry Heat the oven to 200C. Peel the apples and remove the cores, before cutting them into quarters. Place them in a bowl with half of the sugar and the vanilla paste. Place the remaining sugar in a heavy-based, oven-proof frying pan with the water, and stir until the sugar is wet. Bring the mixture to the boil, reduce the temperature slightly, and leave it to simmer until it turns into a golden brown caramel – around five minutes. Arrange the apple quarters in the pan, peeled side down, and allow to cook for five or six minutes, before dotting the top with butter. Remove from the heat and allow to cool slightly. Roll the pastry into a circular shape that is slightly larger than the pan itself. Lay it over the apples and tuck in the edges to allow for shrinkage as it bakes. Place the pan in the hot oven and cook the tarte tatin for 35 minutes – the pastry should be crisp and golden brown. Remove from the oven and leave to stand for 10 minutes. To remove the dessert from the pan, run a knife gently around the edge of the pastry to loosen it. Invert a plate over the pan and flip them over, so that the tarte drops onto the plate. Vanilla mascarpone ❚ 1 ⁄2 cup mascarpone ❚ 2 Tbsp icing sugar ❚ 1 tsp vanilla paste Beat the mascarpone lightly, then add the vanilla and icing sugar. Beat until well combined, and serve with the tarte tatin. Waikatofood.blogspot.co.nz. Other great events Kauma¯tua Lunch Wednesday 25 June 12pm - 2.30pm Kapahaka and Taonga Puoro Ma¯ori Traditional Instruments Thursday 26 June 6pm - 8pm Events for the whole Wha¯nau and community, everyone welcome! Any queries, contact 027 6325 763 Marketplace and Kai, Workshops, Presentations and Kapa Haka Saturday 28 June, 10am - 3.30pm Rehua Marae, 79 Springfield Rd emma@manukahu.com come home towarmth & comfort on custom lined curtains* FREE making Open 7 days 40 CHRISTCHURCH, Hornby Mega Centre, 2 Chappie Place, Hornby, Ph 03 349 2715 * Conditions apply. Offers valid until 30/06/14. curtainstudio.co.nz | 0800Curtains (0800 287 824) sunscreens and venetians* Concept roller blinds, FREE in-home consultation 0800Curtains Call now for a huge savings on readymade curtains! Choose from New Zealand’s best selection - all on display in-store. Take home & hang them today! 6144701AA CSM6547CHC plus